Chicken & Cashew Stir-fry

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A fairly quick stir-fy with marinated chicken, cashews and vegetables.

Preparation time: 15 mins
Cooking time: 15 mins

Difficulty: Easy - for beginners
Serves: 2 to 3


2 chicken breasts, cut into thin strips

2 tsp cornflour
1 tbsp light soy sauce
1 tsp sesame oil
1 tbsp dry sherry
1/2 tsp sugar

2 tbs vegetable oil
50g cashew nuts
1/2 onion, sliced
1 clove garlic, crushed
1 inch ginger, grated
As many chilli flakes as you can handle! (optional)
2 handfuls of mange tout
2 handfuls of beansprouts

2 tbsp light soy sauce
1 tsp sesame oil
2 tbsp hoisin sauce
A little water (if needed to "loosen" the sauce)


Mix together the marinade ingredients and pour over the chicken. Mix and leave to marinade for at least 10 minutes.

Fry the chicken in the oil in a non-stick pan until the coating is brown and slightly crisp and the chicken is cooked (resist the temptation to stir it too much or it won't brown). Remove from the pan and set aside.

Add the cashew nuts to the same pan and keep stirring until toasted and brown. Remove and place with the chicken.

In a wok heat some veg oil and add the onion. Stir-fry for a couple of minutes and add the mange tout, ginger, chilli and garlic and fry for a further minute.

Add the chicken, cashews and beansprouts. Then add the sauce ingredients and enough water to make as much sauce as you want (I usually only add a couple of tbsp).

Bubble for 30 seconds and serve with noodles or rice.


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